Squid ink half paccheri with seafood
Ingredients for 4 people:
- 400 g half paccheri “Giannobile” flavoured with squid ink
- 4 shrimps
- 4 Norway lobsters
- 2 squid
- 200 g clams
- 200 g mussels
- 1 glass of white wine
- 100 g tomato sauce
- extra virgin olive oil
- 2 cloves of garlic
- fresh chilli
Clean shrimps and Norway lobsters by removing the gut and preserving
the heads. Brown the heads half-opened in a little oil, wet with half
of the wine and cover with cold water. Cook for at least 40 minutes.
Filter and conserve the crustacean broth thus obtained.
Chop the garlic, brown it with a little extra virgin olive oil, add the
clams and mussels and let them open wetting with the rest of the
wine. Keep the cooking liquid.
Quickly brown shrimps, Norway lobsters and well cleaned and cut into
rings squid. Add the tomato sauce, the cooking liquid of clams and
mussels, a little broth of shellfish and cook for a few minutes.
Boil abundant salted water for pasta and cook the half paccheri
“Giannobile”. Drain them al dente and finish cooking in the sauce. Add
the chopped chilli pepper, parsley, clams and mussels. Stir in a little
oil and serve.